Pesto!

Growing up in an Italian family you would think I would have pesto in my blood and a great family recipe. However, because pesto originated in the Northern part of Italy and my family is all from the more Southern parts and Sicily, I did not eat pesto as a child. The first time I remember eating pesto was on a pizza from Pasquinis in Denver. Immediately I loved it! So, when my husband and I traveled to Italy with my family I was so excited to try different dishes with pesto. It was awesome, and the best pesto I had was in Cinque Terra which is a region known for its pesto.

A little food history…Pesto originated in the Liguria region of Italy (Genoa), which is the northwest coast.  Naturally this region is known for the best pesto. Two important things set the Liguria region pesto apart, climate for growing the herbs and the Liguria Olive Oil.

After our trip I was determined to come home and make my own pesto.  Basil can be expensive at the store, so I started growing my own in a little pot on my porch.  This summer my little basil plant has really grown thanks to all the rain and humidity we have had in Colorado lately. I decided to trim it down a bit and use the basil to make some of my own pesto. (This is actually a picture of my pesto plant after its little trimming).  Making pesto is super easy, but takes at least a week or two of “sitting” to be ready to serve on pasta. The best pesto recipes are simple, with only the basics.  I looked at different recipes, but the one I found that I liked was in Mark Bittman’s book How to Cook Everything. (A book I will have to later rave about)! He tells you all about pesto and how to make different kinds.  Here it is…I will let you know in two weeks how it turns out.  Definitely try it for yourself and let me know how it goes…

Time: 5 Minutes
2 loosely packed cups fresh basil, big stems discarded, rinsed, and drained (The fresher the better)
Salt to taste
1/2 to 2 garlic cloves (I LOVE garlic so I use two)
2 Tbs pine nuts (best toasted but not required)
1/2 cup extra virgin olive oil, to start

*Combine basil, salt, garlic, nuts, and about half of the olive oil in a food processor or blender. (For real authentic pesto, and a ton more time, use a mortar and pestle instead of a food processor.
*Process and stop to scrape once in awhile. Gradually add the remainder of the olive oil. You can even put more than 1/2 cup of olive oil depending on how thick you like your pesto.
*Store in the refrigerator for one to two weeks.
*Stir in freshly grated Parmesan right before serving.

Buon Appetito!!